posted by Ivanka 05-23-98 8:22 PM
RED CURRANT KUCHEN
1/2 c. butter or marg.
1/2 c. sugar
finely grated rind and juice of 1 lemon
1 1/2 c. sifted flour
1 T. boiling water
2 c. red currants
1 T. powdered sugar
Preheat oven to 350.
Grease and flour an 8 inch springform pan.
Cream the butter, sugar and lemon rind together until light and fluffy.
Beat in the eggs one at a time, adding a tablespoon of flour with the second egg.
Fold in the remaining flour with the lemon juice and finally the water.
Scrape the mixture into the prepared pan. Arrange the red currants over the top and sprinkle with the powdered sugar.
Bake for 50-60 minutes or until toothpick comes out clean.
Leave in the pan for a few minutes, then transfer to a rack to cool.
Serve sliced, with red currant sauce.
Red Currant Sauce:
1 1/2 c. red currants
1/4 c. sugar
Mash 1 c. red currants with the sugar or process in a food processor and rub through a sieve into a bowl.
Stir the remaining redcurrants into the puree.
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